Milkfish sisig(sisig bangus) is a variation of sisig, a Kapampangan salad of flaked meat and spices garnished with calamansi juice or another souring agent. Sisig originated in the Pampangas region of central Luzon in the Philippines.

Sisig seems to have evolved from different ingredients in sour juice to a primarily meat salad with citrus garnish. It is normally made with extra pig parts, especially pig face meat. Supposedly this resulted from American military forces getting rid of unwanted pig parts. Chicken liver is often added in as well.

Variations of sisig have been made for centuries. In the 1900s, the dish experienced a revitalization and became popular in the Philippines and known abroad. Lucia Cunanon, or Aling Lucing, is credited with reinventing sisig and bringing it to fame from her restaurant Aling Lucing’s in Angeles City. Her variation used pig cheek and ear meat.

Milkfish(bangus) is the main ingredient for this variation, bangus sisig. It is first grilled, baked, roasted, or pan fried. Next the meat and crispy skin are mixed with seasonings and garnished with calamansi or other citrus. Sisig is a pretty good way to prepare milkfish since the many bones are removed when flaking the meat.

Sisig bangus can also be an easy way to use leftover cooked milkfish; just skip the initial grilling and the rest is quick and easy with a great result.

People sometimes add ingredients like soy sauce, vinegar, ginger, onion greens, mayonnaise, or even egg to sisig.

Sisig is best served sizzling and crispy on a hot plate. Finish cooking the combined ingredients on a cast iron or similar heated serving dish and garnish with calamansi for classic sisig presentation.

Recipe

Ingredients

• 1 milkfish, cleaned and butterflied, or equivalent(about 4 cups)
• 4 clove garlic, mined
• 2 shallot, chopped
• 2-6 chili, chopped
• 1 tsp salt
• ½ tsp pepper
• 2-4 calamansi or lime

Method

• grill or roast milkfish so the skin gets crispy
• remove bones and flake fish
• combine flaked fish, garlic, shallot, chili, salt, pepper
• saute (on hot plate if using)
• serve